Eggplant Parmesan

Serves 6-8

2 Eggplants

Kosher Salt

1 cup Italian Bread Crumbs

2 tablespoons Flour

2-4 eggs

4 tablespoons Olive Oil

2 cups Tomato Gravy – see Fuggedaboutit Tomato Gravy

2-3 Mozzarella - please use fresh and not the bag of shredded

Flat Leaf Italian Parsley

Fresh ground pepper

9”x13” baking dish

Turn oven on 350 degrees.

Peel eggplants and slice approximately 1/2" thick.

Place on paper towels and sprinkle with kosher salt - let sit approx. 2 minutes.

Wipe eggplant slices, turn over and sprinkle other side with salt - let sit approx. 2

            minutes more and wipe again.  This takes the bitterness out of the eggplant.

In a pie plate or shallow bowl place Italian breadcrumbs and flour.

In another pie plate or shallow bowl place the eggs and beat with a fork.

On a cookie sheet spread olive oil.

Put each eggplant slice into beaten egg mixture - flip to cover.

Put each eggplant slice into breadcrumb and flour mixture - flip to cover.

Put each eggplant slice onto greased cookie sheet.

Drizzle some olive oil on top of each slice.  Could use olive oil spray.

Place in oven 5-6 minutes - turn over - drizzle a little olive oil over each slice (or spray) and bake another 5-6 minutes.

Take out of oven to cool.                  

LAYER your eggplant parm - you can use a lasagna pan that measures approx. 9”x13” depending on how many eggplants you used.

1. Spread gravy in bottom of pan.

2. Add a layer of eggplant.

3. Add gravy on top of each eggplant.

4. Arrange slices of mozzarella on each slice.                                                                                 

5. Go back to step 2. for a second and final layer of eggplant.

You can add fresh chopped Italian flat leaf parsley to top and some pepper - more for decoration. Cover with tin foil and bake for approximately 30 minutes.